We did it! Building on the blender bread craze, we created the holy grail of breads: easy gluten-free vegan white bread! How easy is it? You throw all of the ingredients in a blender (hence the term “blender bread”), blend it, then pour the batter into your loaf pans! That’s how easy it is! And you get honest-to-goodness gluten-free white bread!

Yay! We found replacement travel & sip lids for our Ninja Foodi smoothie & bowl blender, and they are MUCH better than the sip lids (i.e. travel lids) that come with the blender (official name “Ninja Foodi Smoothie Maker & Nutrient Extractor”, which is, yes, a mouthful).

This easy homemade no-churn vegan ice cream doesn’t require an ice cream maker, just a blender and three ingredients!

This recipe for vegan chipotle cheese sauce (which of course is also gluten-free) is based on Miyoko’s fantastic concoction. It is based on, of all things, butternut squash!

These Instant Pot gluten-free vegan ranch potatoes are incredibly tasty and flavorful. The secret is in the herbs! The dill, chives, and garlic really make the ranch flavor shine. And you can serve them chunked or mashed!

Wait, a gluten-free vegan banana cream pie? Some desserts are almost too good to be true! Especially when they’re vegan, gluten-free, and you can’t believe they were made without eggs or dairy! Our banana cream pie is one such dessert. We really love this great vegan banana cream pie, and we’re sure that you will as well!

Over the Christmas holiday at Chez Chef, we found ourself with pre-shelled, pre-cooked chestnuts, a half an onion, and an apple. We kept looking at these three things and thinking “Hrrmm, those really seem to want to go together.” So we let them be together, in what turned out to be an incredible, and extremely easy, pureed soup! This delicious soup has only a few ingredients, the alchemy is in how they blend together.

Golden Turmeric Cups (nicknamed Golden Cups or even Golden Fat Bombs) are super-easy to make, super delicious, and super good for you! And of course they are gluten-free and vegan. Full of healthy fats, and with the MCTs from coconut oil, and protein from nut butter and protein powder, they are a great ‘pick-me-up’ snack, and perfect for quick-quenching a bit of hunger! We get all of the main ingredients (all three of them :~)) at Costco, but you can of course get them elsewhere as well.

Our vegan chocolate pistachio butter recipe has it all: it’s easy, it’s out-of-this-world delicious, it’s only 4 ingredients, and it’s a very healthful nut butter!

It’s almost pumpkin spice season, and it’s definitely ice cream season, so we figured we’d get ahead of things and give you our new vegan pumpkin spice latte ice cream recipe now! Of course, if you don’t like the “latte” part you can always just leave out the coffee!

Our vegan rose cardamom ice cream recipe was done in our Ninja Creami, but of course you can use it with any other ice cream maker or ice cream making method! You will not believe how incredible this ice cream is, it’s quickly become one of our two favourite ice cream recipes, so far. (The other is our Lapsang Souchong ice cream, which we will post soon, we promise!)

Did you know that there are some things that you can just dump into your Ninja Creami with no extra preparation?! It’s true! Things like premade vegan pudding, Orgain protein shakes, boxed silken tofu, Laird superfood creamer, Oats Overnight, Bird’s custard, applesauce, canned peaches, canned pineapple, canned tomatoes, and even canned corn can all be frozen and made into ice cream!

Did you know that the Ninja Creami (pronounced “Ninja Creamy”) ice cream maker is awesome for vegans? If you have a Ninja Creami languishing, barely used on your counter, or maybe even hidden away unused in a closet, this is the Ninja Creami quick start guide for you!

As we have dedicated our explorations with our new Ninja Creami to lazy vegans everywhere, we have determined to discover as many “dump and freeze” things as we can, giving rise to our “Will it Creami?” series of posts and recipes. Today we are turning our attention to that unsung hero of the tofu world, the shelf-stable silken tofu. We can just hear you now: “Tofu in ice cream??” Yes, our pretties, tofu not only in ice cream, but tofu as ice cream! We promise that it will blow your mind, because it’s actually deeeelicious!

In case you’re not familiar with the Ninja Creami, it works a bit differently from other home ice cream makers. With many home ice cream makers you have to freeze a relatively large, double-walled metal bowl, then put your ingredients in and process it. Of course, you still need your ingredients to be frozen with the Creami, but instead of having to freeze a big old bowl, which you will need to refreeze after you use it before you can make more ice cream, the Creami ingeniously has you freeze your ingredients right in the pint (or “larger pint”, depending on which model you get) containers in which you will blend and also store your frozen confections. This also means that you can have several in your freezer, pre-frozen and ready to go! Brilliant!!

Of all of the best millet recipes, this one is tops in our opinion! Easy, simple, and delicious, our Simple Sweet Millet recipe is nourishing and packed with protein and other nutrients! Serve it for breakfast or as a dessert! Shhhh, they’ll never know their dessert is so good for them!

One of the coolest things about the shelf-stable, aseptic-boxed Mori-Nu organic silken tofu is how utterly versatile it is. Yet this unsung hero of the vegan world is often overlooked, passed by on store shelves for its water-packed, refrigerated cousins. Hopefully our easy creamy vegan salad dressing and dip recipe will change that! (By the way, the Mori-Nu organic silken tofu is considered ‘soft tofu’; it doesn’t say it anywhere on the box but that has been confirmed by Mori-nu. This is important to know as there is such a thing as firm silken tofu and even extra-firm silken tofu.)

Our baked pumpkin custard is super easy to make, has an incredible silky texture, and of course is both gluten-free and vegan! You can serve it plain, or dress it up with vegan whipped topping or vanilla ice cream; sometimes we even top it with some of our Super-Easy, Super-Awesome Homemade Fresh Cranberry Sauce, it’s super yummy!

You are not going to believe how easy, delicious, and fast our 2-ingredient vegan tomato cream sauce recipe is! Of course, we use this vegan tomato cream sauce for pasta (we love it with the Costco Banza chickpea pasta) but you can use it for whatever you’d like. Smother a vegan meatloaf in it, make it the basis for an extra special, creamy vegan lasagna, or even use it as a soup base! Want to make a vegan version of the famous vodka tomato sauce? No problem, just change this to a 3-ingredient tomato cream sauce by adding some vodka (we include instructions for that as well). To quote a certain popular 70s and 80s band, “Any way you want it…”.

Jonesing for some Bitchin’ Sauce but can’t find it, or just want to make it yourself? This copycat Bitchin’ Sauce recipe will hit the spot!